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Coconut Zucchini Muffins
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Coconut Zucchini Muffins

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12
Author Pam / For the Love of Cooking

Equipment

  • Muffin Tin
  • Hand mixer
  • Wire Cooling Rack

Ingredients

  • 2 cups of flour
  • 1 tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp dried ginger
  • 2 eggs
  • ½ cup of oil
  • ½ cup of honey
  • ½ cup of brown sugar
  • 1 cup of zucchini finely shredded
  • ¾ cup of shredded coconut divided

Instructions

  • Preheat the oven to 350 degrees.  Coat a muffin tin with cooking spray.
  • Combine the white flour, salt, baking soda, baking powder, and ginger.
     
  • Beat the eggs, oil, honey, and sugar with a hand mixer until smooth and creamy.
  • Add the flour mixture to the egg mixture and gently mix until well combined.
  • Add the shredded zucchini and ½ cup of the coconut, then mix well.
  • Spoon equal amounts into the prepared muffin tin.
  • Sprinkle the remaining ¼ cup of coconut evenly over each muffin.
  • Place into the oven and bake for 17-19 minutes or until a tester inserted into the center comes out clean.
  • Remove from the oven and let them cool for a few minutes before transferring them to a wire cooling rack to finish cooling.
  • Serve smothered in butter.  Enjoy.